Cook the spaghetti in boiling salted water for 8 to 12 minutes or until it is al dente (just tender to the bite).
Meanwhile, melt 15 g/1/2 oz of the butter in a frying pan.
Add the bacon and fry until it is crisp and golden brown.
Remove from the heat and stir in the cream.
Keep hot.
Beat the eggs and 50 g/2 oz of the cheese together until the mixture is well blended.
Stir in salt and pepper to taste.
Drain the spaghetti and transfer it to a warmed mixing bowl.
Add the remaining butter and toss well to coat the strands.
Stir in the bacon mixture, then the egg mixture, tossing the spaghetti thoroughly to coat well.